Vegan Podcast talks: Choc Horror... A Vegan Chocolate Special
The guests from episode 13 of the Vegan Life Magazine Podcast share their secrets on all thing’s chocolate
Have you listened to the Vegan Life Magazine Podcast yet? If not, you’re missing out! Hosted by the hilarious Jake Yapp, it covers everything you need to know about vegan food, as well as how to cook and eat it. With Easter on our doorsteps, many of us are turning our thoughts to chocolate — what delicious dairy-free treats we will make, buy, give and receive. To get you in the spirit, we catch up with the chocolate experts from episode 13 of our vegan podcast. During the hour-long special, Jake was joined by chocolate aficionados Rob Bryce, founder of chocolate brand CRAVE, pastry chef
Fran Costigan, and indulgent recipe creator Beth of Vecreation. Post-podcast, we ask the guests for their most decadent tips and comments.
Hello, all! So, what’s the secret to making deliciously creamy vegan chocolate?
Rob: For me it’s all about replicating a normal dairy choc bar as much as possible. I’m not a fan of dark chocolate and so it’s about finding a milk replacement which really adds to the product, is not grainy but smooth and creamy and doesn’t take away from the main event!
Fran: The answer to making tasty vegan chocolate confections, treats and desserts is to use quality ingredients and find a reliable recipe, then follow it. Chocolate needs attention. Keep water, even steam, and high heat away from this precious ingredient.
Beth: Different chocolate companies are using various ways to add creaminess to their chocolates, normally an oat or nut base. For example, Cadbury’s use an almond paste; Hotel Chocolat use hazelnut. A little trick for home bakers is to start with your favourite dark and white chocolate and melt them together to create the creaminess you like. I normally like a 50/50 mix. If you are making a bar or dessert with nuts in, you can add a little of the nut paste to the chocolate and that really helps pull the flavours together.
How do you make the ultimate vegan hot chocolate?
Rob: It’s super simple but the key for me is a good choc (CRAVE, of course!) and then a good milk substitute. I’m not a fan of the plant milks that carry a huge amount of flavour, so no to coconut and soya. For me, a good rice or oat milk works great. Heat milk, and in a separate bowl, break up the desired amount of choc. Add chocolate to the milk as you heat and melt. Give it a taste to make sure it’s sweet enough and has a good cocoa hit, if not, add a touch of maple syrup. I also get Oatly Whippable Creamy Oat, mix in a little maple syrup to sweeten and then whack on top of my hot choc, finished with a sprinkle of vegan marshmallows and an extra grating of choc on top!
Fran: To make yummy hot cocoa, start with good cocoa powder. Cocoa powder, which is partially defatted chocolate, should smell of chocolate. I prefer using Dutch-process cocoa powder. Stir together the cocoa, sugar and ⅓ of the milk and heat over medium, stirring to dissolve the cocoa. This is called blooming and gives the most chocolatey result. Stir in the rest of the plant milk, and heat slowly until hot.
Beth: I love to use both cocoa powder and melted chocolate in the mix. Make it to the thickness you like. This would make an indulgent hot chocolate, but you could also add a roasted hazelnut paste, then top it with cream, chopped roasted hazelnuts and chocolate shavings!
Do you ever use chocolate in savoury dishes?
Rob: Yes, definitely! Anything hearty — think a mushroom Bolognese or vegan chilli con-carne. Use it to add a deep richness to dishes, like vegan stews.
Fran: I do use chocolate to make savoury dishes. It is traditionally added to mole. I like a bit of dark chocolate or cocoa powder in chilli, even lentils.
Beth: I’ve never used chocolate in savoury dishes but in its origins, chocolate was paired with chilli and peppers. So, making a chocolate savoury dish with chillies would be a nice nod to its history.
What’s your favourite vegan chocolate bar?
Rob: I surely couldn’t say anything apart from CRAVE, could I? Our Kitchen Sink Bar is great, it’s my other half’s fave choc bar and she isn’t vegan!
Fran: I am in the States and can say only that there are more quality vegan chocolate bars in the marketplace every day. This makes choosing one brand impossible — what a good problem to have! I personally like dark chocolate; pure, with no inclusions, 70 to 75 per cent generally. I choose ethical chocolate.
Beth: My favourite chocolate bar, which is accidently vegan is Lovett’s dark chocolate from Sainsbury’s. I say this from a recipe developer’s point of view because it’s only 30p a bar, has a good cocoa content that works well in baking, and it tastes wonderful.
To listen to the episode, visit veganlife.libsyn.com/ vegan-chocolatespecial. And don’t forget to send your vegan cooking questions to podcast@ veganlife.com and subscribe and share the podcast. Find out more at veganlifemag. com/vegan-podcasts.